Storage and service of wine

Question 1

General rules for wine storing?

Answer 1

Cool and constant, 10-15 C (50-59 F)

Wines with cork on side to ensure cork remains in contcat with the wine. If cork dries out, can let in air and oxidise wine. Screw cap can be stored standing up.

Dark place (away from strong light).

Away from vibrations.

Question 2

How do we store:

1. Medium/full bodied, oaked white wines (e.g. white burgundy, fume blanc)
2. Light/med bodied white wines (e.g. muscadet, pinot grigio, NZ sauv b, fino sherry)
3. Sweet wines (e.g. sauternes, eiswein
4. Sparkling wines (champagne, cava, astia)
5. Light-bodied red wines (beaujolais, valpolicella)
6. Medium/full-bodied red wines (red bordeaux, rioja, shiraz, chateneuf, barolo, amorone della valpolicella, vintage port

Answer 2

1. lightly chilled (10-13 C, 50-55 F)
2. Chilled (7-10 C, 45-50)
3. Well chilled (6-8, 43-46)
4. Well chilled (6-10, 43-50)
5. Lightly chilled (13, 55)
6. Room temp (15-18, 59-64)

Question 3

Correct glasses for:

1. red wine
2. white and rose wines
3. sparkling wines
4. fortified wines

Answer 3

1. larger-sized glasses, air to come into contact with larger wine surface
2. medium-sized glasses so fresh fruit characteristics are athered and directed towards the top of the glass
3. flute glasses, visual effect of bubbles, tulip-shaped, white wine glasses.
4. small glasses, high alcohol content.

Clean glassware most important, ideally polished before each use with linen cloth.

Question 4

How do you open a bottle of still wine?

How do you decant a wine?

How do you open a bottle of sparkling?

Answer 4

1. remove the top of the capsule by cuttring around it below the lip of the bottle.
2. wipe the neck fo the bottle with a clean cloth
3. draw the cork gently and cleanly as possible using a corkscrew
4. give the neck a clean inside and out
5. pour a sample to check condition

“airign wine has no effect” but decanting can be useful:

1. remove the bottle horizontally from its rack and place ina decatning basket, or hold bottel carefully making sure deposit is not agitated.
2. gently remove topy capsule and lean shoulder and neck of bottler, genly remove cork
3. remov ethe bottle from teh basket, hold bottle in front of a light, pour wine carefully into decanter until the deposit can be seen near the neck. Stop pouring at this point.
4. Remove the foil ansd loosen the wire cage.
5. COrk held securely in place from the moment the wire cage is loosened.
6. Tilt the bottle at an angle of about 30 degrees gripping the cork and use the oher hand to grip the base of the bottle.
7. Turn the bottle, not the cork
8. Hold the cork steady, resisting its tendency to fly out and ease it sowly out of the bottle.
9. Gas pressure should be released quite phut not an explosion and flying ork.

Question 5

Name method for extending life of a partially full bottle?

Answer 5

1. Vacuum systems - oxygen removed from bottle and bottle is sealed. Unsuitable for sparkling wines.

2 Inert gas system 0 make use of gases like nitrogen or argon, termed inert because thy do not react with the wines. Use gases to avoud the wien coming in contact with oxygen.